Brutti Boni (Ugly but Good) are small, irregularly shaped biscuits, the origin of which is the subject of dispute in various regions of Italy. According to the Dictionary of Italian regional cuisines, they seem to have Piedmontese origins and would have arrived in Prato thanks to the Savoy pastry chefs, when the Italian capital was moved from Turin to Florence.
Despite their simplicity, these biscuits offer an extraordinary result, thanks to the use of just a few ingredients: sugar, egg whites, almonds and hazelnuts. A curious detail is that the stones of peaches and plums were once used instead of almonds.

Whip the egg whites until stiff and add the sugar, grated lemon peel, vanilla and cinnamon. Continue mixing until you obtain a smooth and creamy mixture.
Add the finely chopped almonds and hazelnuts to the whipped eggs. Thicken the mixture in a bain-marie until you get the right consistency.
When it reaches the desired consistency, form small balls using a spoon and place them on a baking tray lined with wafer sheets.
Bake in the oven at a moderate temperature (maximum 150°C) for the time necessary to dry them.

Brutti Boni are now ready to delight your palate with their unique flavour. Enjoy your meal!